Oct 15, 2017

Brown Barrel

Brown Barrel Beer
1.046 - 1.0??

11 IBU??

% ABV


Malts:

25 lb Canadian Malting 2-row (79.4%)
4lb Dark Munich (12.7%)
1 lb 80L Crystal Malt (3.2%)
1 lb Melanoiden (3.2%)
8 oz Chocolate Malt (1.6%)

Hops:


1 oz Pilgrim (9.1%AA) - 60 minutes

Water:

Crawford Water with 4ml Lactic Acid in Mash (Ph 5.4)

Yeast:


US05 - One satchet per fermenter, then to Barrel while still active -- around 66º ambient

Brewday Notes:
Strike Temp: 153
Mash Temp: 154
First Runnings: 1.088 / 6 gal
Total Boil: 1.047 / 19 gal
Post Boil: 1.055 / 17.25 gal
New Vol 1: 1.051  / 18 gal
New Vol 2: 1.046 / 19 gal

Adjusted mill rollers to .38 -- still too fine. Mash circulation stuck at the end (not immediately like last time).  Adjust to .40 before next brew.

Notes:
11.5.17: Beer Racked to Barrel -- Leftover in Small Carboy with TEX


Jul 29, 2017

DAS Beer 4

DAS Beer 4


1.045 - 1.005 (Bavarian) 5.2% ABV

1.045 - 1.004 (Bohemian) 5.4% ABV

1.045 - 1.001 (TEX) 5.7% ABV

32 IBU

Same as DAS Beer 3
THE MALTS:
23 lb Weyermann Pilsner
5 lb Weyermann Dark Munich 
1 Lb Weyermann CaraFoam

New Hop Schedule
THE HOPS:
2 oz Pilgrim (9.1% AA) - 60 min (19.2 IBU)
1.5 oz Hallertauer Mittelfruh (4.7% AA)- 30 min (5.5 IBU)
3oz Tettnang (2.2%) - 20 min (3.2 IBU)
2.5oz Hallertauer Mittelfruh (4.7% AA) - 5 min (2.6 IBU)
3oz  Tettnang (2.2%) - 5 min (1.7 IBU)
2oz Tettnang (2.2%) 0 min (0 IBU)
.75oz Hallertauer Mittelfruh (4.7% AA) - 0 min (0 IBU)



YEAST:



Same as DAS Beer 3
WATER:
29 lbs grain = 9.4 gallons strike water needed.
Additions:
4.78g gypsum per 15 gallons
4.78g Epsom per 15 gallons
2.12g CaCl per 15 gallons
5ml Lactic Acid in Mash


Sulfate:Chloride = 6.46
DAS Beer 2 had good bitterness (similar ratio), but not crisp (so I am adding more sulfate).

Brew day notes:

Strike Temperature - 150
Mash Temp - 147
First Runnings - 1.094 (5.25 gal)
Total Boil 1.042 (18.75 gal)
Post Boil 1.053 (16.4 gal)
Dilution 1 - 1.050 (17.25 gal)
Dilution 2 - 1.047 (18 gal)
Dilution 3 - 1.045 (18.5 gal)
Fermentation Temps: 54º for about three weeks before starting diacytl rest (+3-5º every day or two until at 72º), then lagered around 40º for one month


Misc: 
  • Crush on mill too fine (.036), resulted in stuck mash. Adjust to .039
  • Adjusted bittering hops to 2oz Pilgrim to account for IBU dilution
  • Added last bit of Mittelfruh (.75oz) at knockout since I had it.


DAS TEX: 
Fermentation:
2-3 days around 60º, then settled in around 74.
9.30.17 -- Tasted Tex -- very nice, may not be at FG yet (did not read)

Peachy Cool Arrow
(Leftover DAS Beer + Tex + Ga Peaches and Oak Chips)
Bottled on 11.5.17
F.G. = 1.001
Not sure how much sugar peaches contributed

May 26, 2017

Watermelon Sour Patch

Watermelon Sour Patch

 Boiled Candy (Braves) 1.054 - 1.005

6.4% ABV

Candy in Secondary (Crab) 1.039 - 1.004

6.4% ABV*

No Angel (Glass) - 1.042 - 1.00?

Merkin Gherkin - 1.039 - 1.003

4.7% ABV

All beers 13 IBU


Malts:
14 lbs Two Row
9 lbs Wheat Malt

Hops:
1 oz Pilgrim (9.1 AA%) -- 60 min

Water -- Link
Per 15 gal: 30g CaCL; 20g MgSO
add 7ml Lactic acid to Mash

7.5 gallons strike water

Two Five Gallon Fermenters:
both: 1.25 oz Indian Coriander  -- Boiled 10 min

Boiled Candy: (Braves)
1.054 - 1.005
2.5 lbs Water Melon Sour Patch Candy -- Boiled 15 min
*after fifteen minutes of boiling, the candy was still not all the way melted. The last 24oz or so of chunks got pureed with the hand blender, and then added to kettle.

6.17.15: Kegged - Candy did not seem to produce any sourness or watermelon flavor. Beer seems to still be usable though.


Candy in Secondary: (Crab)
1.039 - 1.004
2.5 lbs candy to added in secondary

7.8.17- Bottled at 3 volumes
Candy flavor is a bit more noticeable, but still at a level that may be best described as a small hint. I decided not to attempt to Gose-ify this batch for feer of making it taste nasty since there were already some interesting flavors going on -- not bad, but not typical either.

*figured to be very similar gravities to the Braves version since candy was equal, and in the secondary there was a healthy refermentation.

No Angel - Dedicated to the Memory of Gregg Allman:
1.042 - 1.0??
??% ABV
13 IBU
Draw 5-6 gallons of wort from kettle before diluting watermelon beer
Ferment with Southyeast Labs' B3 Farmhouse Ale

7.18.17 -- Down to 1.002. Quite acidic, but flavor seems to need time

Little Glass Carboy (Merkin Gherkin)
1.039 - 1.003
Left over wort
Fermented with dry Saison Yeast (fermentis)
after fermentation:
.75 oz salt (par 5gal)
8ml Lactic Acid per gal
Added 1 cut up cuke to secondary for three days (maybe more?) -- tasted every day after 2.
Yielded 12 .5L bottles

Brewday Notes:

Strike Temp - 153
Mash Temp - 147
First Runnings: 6gal, 1.077
Total Boil: 19 gal 1.038
O.G.: 17 gal , 1.042
New Vol: 11.5 gal, 1.042
New Vol2: 12.5 gal 1.040
New Vol3: 13 gal 1.039



Mar 19, 2017

DAS Landlady

DAS Landlady
1.044 - 1.009
4.6% ABV
33 IBU


The Malts:
29 lbs Golden Promise
.5 lb Roasted Malt

6ml Lactic Acid in Mash

Hops:

1 oz Pilgrim (9.1% AA) -- 60 min
2.5 oz East Kent Golding (4.6% AA) -- 45 min
3 oz Styrian Golding (5.4% AA) -- 5 min
3 oz Styrian Golding (5.4% AA) - 0 min

Water:
9.6 gallons Strike Water:

Crawford Water:

Yorkshire Water:
Ca: 105; Mg 17; Na 23; SO4 66; C1 30; BiCarb 153
C1/SO4 Ratio = .45

Landlady Water:

Additions:
Gypsum: 7.8g per 15 gal
CaCL: 9.4g per 15 gal
Epsom: 9.4g per 15 gal

Brewday Notes:

Strike Temp: 160 (high again. had to add water to mash)
Mash Temp: 153
Total Boil Volume: 18.75 gal
Preboil Gravity: 1.045
Post Boil (90 min) volume: 16.75 gal

Dilution:
11.75 gal = 1.053
12.50 gal = 1.049
14.00 gal = 1.047
15.00 gal = 1.044
O.G. 1.053

Yeast / Fermentation:

Two Five Gallon Fermenters:
Wyeast 1469 - Fermenting (68 - 72 degrees)

One Five Gallon Fermenter:
No Crap on Tap
1.068 - 1.000
9% ABV
not cut with water, then added 24oz Pinella (boiled in wort for 10 min): 1.068
Belle Saison (Dry) - Starting out (68 -72) then moving to ambient outside fridge (which may be very similar temp)



One Five Gallon Fermenter:
bucket
t-58 Dry Yeast + Culture from one bottle Paradox Tart Noire (fermenting at ambient temp (68 - 78)) 


Transferred to glass carboy about three weeks later along with stir plate culture (malt and apple juice) of dregs from Gueuze Fond Tradition , Oude Gueuze Boon Black Label, and Bluberry Farm Brett Belgo IPA





Jan 22, 2017

D'yer Mak'er

D'yer Mak'er Gose 

3.7% ABV

What do you do with two gallon of leftover beer that won't fit in the barrel?

Original Beer -> Dillution
1.043 - 1.008
4.6% ABV
2 gallons = 256 oz
256 / .046 = 11.8 oz pure alcohol
+ 64 oz distilled water
11.8 / 320 oz = 3.7% ABV

Gosen it up:

Boil Ten Min:
10g Salt
7g Corriander

+

Tea Made from 25g Hibiscus


12.5 ml Lactic Acid (88%)



Dec 29, 2016

Sour Barrel One


SourBarrelOne


1.043 - 1.000

15 IBU

5.6% ABV


The Malts:
15 lb Weyermann Pilsner
12 lb Flaked Wheat
3 lb Flaked Oats

The Hops
1oz Pilgrim (9.1% AA) -- 75 min
Yeast
S-04 / One packet per 5gal

Water 1:1.3 qts:lbs
9.75 gallons
5ml Lactic Acid in Mash
Estimated Mash Ph 5.52

Brewday Notes:

Mash Temp: 155
First Runnings Gravity / Vol: 1.076 / 3 gal; 1.063 / 7.25 gal
Total Boil: 19 gal
Preboil Gravity: 1.039
Post Boil Volume: 16.75 gal
O.G. 1.046
New Vol / Gravity 1: 17.25 / 1.045
New Vol / Gravity 2: 17.75 / 1.043

*Mash very thick with wheat and oats. Perhaps go greater than 1:1.3 with grists like this.
** Temperature still iffy. Remembered to start low, but perhaps started a little too low.
***Added some of the sparge water early to improve circulation.





Dec 22, 2016

DAS Strangers



Strangers

1.045 - 1.0??

27 IBU

??% ABV


The Malts:
15 lb Weyermann Pilsner
12 lb Flaked Wheat
3 lb Flaked Oats

The Hops 
1oz Columbus (13.4% AA) -- 60 min
1oz Mandarina Bavaria (7.2% AA) -- 15 min
1 oz Polaris (18.4% AA) -- 0 min

Yeast
S-04 / One packet per 5gal -- Two fermenters
Fantome Hiver -- one fermenter

Water 1:1.3 qts:lbs
9.75 gallons
5ml Lactic Acid in Mash
Estimated Mash Ph 5.52

Notes:
This was supposed to be an easy brew day, but the first couple hours were some of the most stressful ever. The washer on the false bottom did not sit flush, letting enough grain to get through to clog the whole recirculation which made it a struggle to keep the mash at 150 (155 was the intended mash temp). I ended up resorting to rebuilding my old cooler* mash tun and transferring the entire mash. Run off was a bitch, a real slow bitch. Enough was different with this beer, I decided to hop it differently and plan to brew the beer for barrel aging later.

Strike Temp - 166 - Aiming for 155, but pump issues.
Mash Temp - 150
First Runnings - 4.25 gal (it was a struggle) 1.072
Total Boil - 18 gal
Preboil Gravity - 1.038
O.G. - 1.045 - 15.5 gal

*There was a bit of a mildew smell early in the mash, but it faded. I had to make decisions on the fly. It sucked.






Aug 26, 2016

DAS Beer 3


DAS Beer 3


1.045 - 1.010 (Munich) 4.6% ABV

1.045 - 1.008 (Nottingham) 4.8% ABV

1.045 - 1.011 (S-04) 4.5 & ABV

35 IBU

THE MALTS:
23 lb Weyermann Pilsner
5 lb Weyermann Dark Munich 
1 Lb Weyermann CaraFoam

THE HOPS:
1.5 oz Pilgrim (9.1% AA) - 60 min (19.64IBU)
1.5 oz Hallertauer Mittelfruh (4.7% AA)- 30 min (6.92IBU)
1.33 oz Hallertauer Mittelfruh (4.7% AA) - 15 min (3.69IBU)
3 oz Hallertauer Mittelfruh (4.7% AA) - 5 min (3.8IBU)
2.5 oz Hallertauer Mittelfruh (4.7% AA) - 0 min (1.07IBU)

YEAST:
One package on each in one three fermenters:
S-04
Nottingham
Munich


WATER:
29 lbs grain = 9.4 gallons strike water needed.
Additions:
4.78g gypsum per 15 gallons
4.78g Epsom per 15 gallons
2.12g CaCl per 15 gallons
5ml Lactic Acid in Mash


Sulfate:Chloride = 6.46
DAS Beer 2 had good bitterness (similar ratio), but not crisp (so I am adding more sulfate).

Brew day notes:

Strike Temp: 144 - 136 (intended) / 144-138 (actual)

Mash Temp: 148 (still high. pocket of heat in the mash. added about a gallon of water to cool it down)

First Runnings: 1.076

Total Volume: 19 gallons - 16.75 (16.5 intended)

Preboil Gravity: 1.045 (1.043 intended)

Target O.G.: 1.048 (dilute to 1.045)

Actual O.G.: 1.050 (16.75g) / 1.048 (17.25g) / 1.045 (18g) (Then I spilled about two or three gallons onto the porch (disconnect on HLT disconnected) very close to 15g left)
Mash Ph - 6.01 (5.5 (which was my intended Ph) after adding lactic acid, but that was very late in the mash)

Fermented at 66-67
Raised to 75 for four days
Cold Conditioned (40s) for ____ days.








Jun 10, 2016

Booze Hound

Booze Hound

Rye Barrel Aged Stout
1.083 - 1.025
45 IBU
7.6% ABV

This is the first beer that will go into my new rye whiskey barrel. The idea is to have an aggressive stout that will stand up to the whiskey flavors of the first fill.

The Malts:
27 lbs Munton's Pale Ale Malt
5 lbs Roasted Barley (added at sparge unless Mash Ph climbs above 5.6)
2 lbs BlackSwaen Chocolate B
2 lbs Crystal 120L

Kettle Additions:
5lb Amber DME
4lb Panella

Hops:
4 oz Pilgrim (9.1% AA) - 60 min (45 IBU)

Water:
Adding 6.25g Calcium Chloride per 15 gallons of water


36 lbs grain @ 1.3 qt/lb = 11.7 gallons of strike water
7.2 Gallons first runnings
12 Gallons sparge water needed

Brewday Notes 7.14.16:

Ph: Water with additions: 7.33; Mash: 5.47
Strike Temp (*): Intended: 160 -> 152; Actual: 160 -> 160 (forgot to turn down thermostat -- got it down to 155 with water / stirring)
Mash Temp: 155
Sparge Temp: 169
First Runnings: 1.076 (without kettle sugars) / 9 gallons
Preboil: 1.075 / 19 gallons
O.G. 1.083 / 17.5 gallons (**)

* Strike temp is always too high. Aim 10-15 degrees lower
** Extra 2.5 gallons 1.083 wort in cursed keg -- Pitched WL500 (trappist) with 2 additional gallons of water (1.035 - 1.003). Belgian Table Stout

7.15.16: Pitched 2.3 packets of S-04 into each fermenter
7.18.16: Gravity: 1.025 (70% attenuated). Turned temperature up to see if it will drop a couple more points. Poured 1.5 liters of Old Overholt into barrel to make sure it seals.
7.27.16: Gravity stayed at 1.025 after sitting at 70 degrees for ten days. Barrel soaked up at least a liter of whiskey. Transferred beer to barrel (there was some headspace, but I did notice bubbling in the airlock later, so it should be full of CO2 -- beer won't be in there long anyhow).
8.2.16: Transferred beer from barrel into kegs. After six days, the whiskey flavors were present, but not overwhelming the beer. 



May 14, 2016

DAS Beer that Owns Itself


DAS Beer That Owns Itself
1.045 - 1.014
40 IBU
4% ABV



The Malts:

20lb Munton's Pale Ale Malt
5lb Flaked Wheat
1 lb Crystal 60L
1 lb Crystal 120L
1 lb Roasted Barley

The Hops:

1.66 oz Zythos (9.4% AA) - 60 min
1 oz CTZ - (13.4% AA) -- 20 min
1 oz CTZ - (13.4% AA) -- 10 min
1 oz CTZ - (13.4% AA) -- 0 min

Yeast : 1 package S-04 per fermenter (5gal)


Crawford Water:


Crawford Water

Cal 32
Mg 2
Na 12
Sulfate 25
BiCarb 36
Chloride 6

Adjusted Water
Crawford

+1g Gypsum per gallon

+1g Epsom per gallon
Cal


94
Mg


28
Na


12
Sul


275
BiCarb


36
Chloride


6

Strike Water: 9 gallons

Brewday notes:

Ph: Start 6.79 | + salts 7.27 | mash 5.2 | preboil | 5.4 | post boil 4.87
Strike Temp: 165 -> 156
Mash Temp: 155 (Dropped briefly to 150 around 25 min (pump))
Sparge Temp: 176
First Runnings: 1.088
Preboil: 1.043 (19 gallons)
O.G. 1.050 (16) | 1.047 (16.5 gal) | 1.046 (17) | 1.045 (17.25 gallons)

5.16.16
Pitched Yeast at low fifties climbing to around 70. Fermentation temp -- a steady 71º
6.3.16
Cask filled; primed for 2.5 volumes CO2 with 4.5 oz corn sugar